One of my favourites has to be this brisket dish. If you have a mouth for a delicious piece of deli-style brisket, then you have to try this recipe. And, if you haven't then I promise you'll have one, once you've finished making this recipe.
Over Pesach I enjoy serving it with mashed potatoes and roasted butternut.
- Prep Time
- 8 ServingsServings
- 3 - 4 lbs whole piece ready-cooked smoked brisket (when ordering this, explain to your butcher that you want it already cooked and smoked and that it should be a whole piece, as per picture)
- 1/3 cup honey
- 1/3 cup brown sugar
- 1/3 cup tomato sauce
- 1 Tbsp red wine vinegar
Red Cabbage Relish
- 1 red cabbage, finely shredded
- 1 large carrot, peeled and finely shredded
- 1 large red onion, peeled and thinly sliced
- 2 large paprika peppers, deseeded and finely shredded
- 1 cup red wine vinegar
- 1 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup finely chopped coriander or cilantro
- 1/4 cup brown sugar
- 2 tsp finely grated orange zest
- pinch of ground allspice
- 1 Tbsp cumin seeds or1/2 tsp ground cumin
- 1 bay leaf
- 1–1 1/2 tsp salt
- 1 tsp ground black pepper
Preheat the oven to 320 °F.
Wash the whole piece of already cooked brisket under cold running water to remove any excess salt. It can be left to soak in a bowl of water for an hour, changing the water after 30 minutes. Pat dry with a paper towel.
Cut two large pieces of foil and position them in a roasting pan, one running lengthways and the other on top of it running widthwise.
Place the brisket in the centre of the pan.
In a bowl, mix all the glaze ingredients until well blended and pour over the brisket. You can sprinkle about a tablespoon of coriander over the sauce to give it that "pastrami" flavour.
Draw the sides of the foil up to the centre and ‘balloon’ the foil around the meat so that there’s a pocket of air between the meat and the foil.
Bake for about 1½ hours, by which time you should have a soft tender brisket coated in a lovely sticky glaze.
Slice and serve on fresh rye bread (On Pesach serve on a bed of mashed potato !) with the red cabbage and cucumber relishes below.
Blanch the cabbage in a large saucepan of salted boiling water for 2 minutes. You literally drop all the cabbage into the boiling water, ensure it's immersed and then remove it once it's all been dunked.
Drain well in a colander and allow to cool.
Transfer to a large bowl and toss with the carrot, onion and paprika peppers. Set aside.
To make the dressing, whisk all the ingredients together in a bowl or shake up in a jar.
Once the sugar has dissolved, let it stand for 20–30 minutes, remove the bay leaf and pour over the red cabbage relish. Refrigerate if not using immediately.